2 Butts today
- Thread starter Donmac
- Start date
BedouinBob
New member
Porkilicious Don! 
smokeasaurus
Member
Darn good looking pulled poke 8)
DivotMaker
New member
That looks fantastic, Don! You are confirming my theory about butt temp (hehe...I said "butt temp")! I have been pulling mine between 192-195, but no higher. Haven't tried 190 yet, but will! My theory is that once they get through the stall, and the temp starts climbing again, the cooking/tenderizing is pretty much complete. After all, the stall is when the connective tissue and fat breaks down, and renders out of the meat! So, if that process stops, it should be about finished. The rise to 190 just finishes the cooking process. Since I've had stalls in the 160s, 170s, and 180s, I don't think they are always "done" as soon as the stall completes. That's why I still think the low 190s is the key temp.
gregbooras
Moderator
I looked at my log for the last two pork butts I did and both were pulled wrapped at 190 degrees. Then put back in the smoker at 140 until it was time to pull them.
Both were spot on.
Greg
Both were spot on.
Greg
DivotMaker
New member
Great, Greg! I bet we're on to something big, that will possibly rock the foundation of pork butt temp traditional thinking! OK, I may be over-dramatizing a bit... : The great part about wrapping it up at 190 is it saves a LOT of time! Amazing how long that last 10 degrees takes sometimes!
The great part about wrapping it up at 190 is it saves a LOT of time! Amazing how long that last 10 degrees takes sometimes!
gregbooras
Moderator
My butts go in the smoker at 10:00-11:00 pm the night before.
They hit 190 degrees around by noon the next day, wrap and then back in the smoker at 140 degrees, until ready to pull 4-6 hours.
Or when they hit 195 degrees, pull wrap and put in the cooler for 1-2 hours.
Just my 2 cents, but in both cases the pork continues to cook and tenderize.
Greg
They hit 190 degrees around by noon the next day, wrap and then back in the smoker at 140 degrees, until ready to pull 4-6 hours.
Or when they hit 195 degrees, pull wrap and put in the cooler for 1-2 hours.
Just my 2 cents, but in both cases the pork continues to cook and tenderize.
Greg
pargolfr2003
New member
I think for most of us just starting out the stall is the hardest thing to wrap our head around. When I first got my Masterbuilt a couple years ago I had a tendency to get impatient then panic and pull it only to find that it was ready. But, thankfully I've worked through that. Now I just grab another beer and watch another quarter of football.
BedouinBob
New member
DivotMaker said:Great, Greg! I bet we're on to something big, that will possibly rock the foundation of pork butt temp traditional thinking! OK, I may be over-dramatizing a bit... :
It's never over dramatization when there are pork butts involved...
DivotMaker
New member
BedouinBob said:DivotMaker said:Great, Greg! I bet we're on to something big, that will possibly rock the foundation of pork butt temp traditional thinking! OK, I may be over-dramatizing a bit... :
It's never over dramatization when there are pork butts involved...
Thanks Bob! You're right, Sir!! ;D
I have also been pulling around the 190-192 area and wrapping in a cooler for at least 2 hours. It mostly started because I got impatient after 190 because it climbs so slow (too close to our max of 250?), but it turned out better than the few I let go till 200 before wrapping and resting.
DivotMaker
New member
You'll like it, Kari! Especially a brined butt. Low 190s is great.
DivotMaker
New member
SuperDave said:
I just use one probe, center-mass, not touching the bone. Simple, and always works.
